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Preparation
5 minutes
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Processing
30 minutes
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Difficulty
Easy
These adorable little truffle balls, with a light bitter chocolate exterior, blend perfectly with the soft and creamy cheese filling combined with crunchy pistachios, this snack is sure to satisfy you. Let’s cook this cake with TasteVN!
Ingredients for Pistachio Cream Cheese Truffle For 2 people
White chocolate 100 gr (any type) Dark chocolate 200 gr (any type) Pistachios 30 gr Cream cheese 100 gr Lemon juice 1/2 teaspoon
How to choose good pistachios
- You should choose pistachios with a yellowish-brown shell and sometimes still have dark brown spots on the shell; these are unbleached nuts and are safer than the bright white, shiny ones.
- Choose large, well-expanded pistachios for a richer taste. Do not select small nuts that are not expanded or are poorly expanded, as they are difficult to separate and often have a less fragrant taste, with many nuts being bitter.
Tools needed
How to make Pistachio Cheese Cream Truffles
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Melt the white chocolate
100g of white chocolate cut into small pieces, then place it in a large bowl.
Boil a pot of water and then let it cool for about 3 minutes until it reaches 50 – 60 degrees Celsius. Place the bowl of white chocolate over the pot, ensuring the bottom of the bowl is in contact with the hot water, and gently stir until the chocolate completely melts into a smooth, thick liquid.
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Whip the cream cheese
Put 100g of cream cheese in a bowl, and use a mixer to beat it until smooth and creamy.
Next, gradually pour the melted white chocolate into the cream cheese while stirring to combine them into a uniform mixture.
Then, add 1/2 teaspoon of lemon juice to the mixture and mix well.
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Shelling the pistachios
30g of pistachios, remove the nuts, discard the outer skin, and then chop finely.
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Mixing the truffle mixture
Add the chopped pistachios to the bowl of cream cheese mixture and stir well with a spoon.
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Shaping the truffles
Divide the cream cheese mixture into equal portions, each about 16g, then place them on a tray lined with parchment paper.
Seal the mold with plastic wrap and place it in the freezer for about 15 minutes.
Next, take the truffles out and roll each portion into a nice round ball.
After rolling, cover the truffles again and store them in the refrigerator.
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Melting dark chocolate
Chop 200g of dark chocolate and place it in a bowl over a pot of hot water at about 50 degrees Celsius, stirring until the dark chocolate melts.
Tip: To add variety to the truffles, in addition to using dark chocolate for the coating, you can also melt white chocolate to coat the truffles if you like.
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Coating with chocolate
Take the truffle balls out of the refrigerator, dip them in dark chocolate evenly, then place them back into the mold.
To decorate the cake beautifully, drizzle some white chocolate on top of the cake and add a few crushed pistachios. Do this step until all the ingredients are used up.
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Final product
The cute truffle balls, covered with delicious chocolate, encase a creamy white chocolate cheese filling blended with crunchy pistachios, making them incredibly appealing.
The delicious flavor of cream cheese pistachio truffle will make you remember forever. Wish you success in baking!
*Source for recipe and images from YouTube channel HidaMari Cooking
